Limoncello Trifle

Yield: 1 serving
Community Recipe from


  • 40 ounce(s) vanilla pound cake store pound
  • 8 ounce(s) mascarpone cheese
  • 10 ounce(s) lemon curd
  • 8 ounce(s) vanilla instant pudding cups
  • 2/3 cup(s) limoncello well chilled
  • 2 1/2 cup(s) frozen whipped topping thawed
  • lemon zest garnish


  1. Cut pound cake into bite size pieces to yield 6 cups. Reserve remaining cake for another use. Place half of cake cubes in a 2 1/2 qt trifle bowl.

  2. Combine cheese, lemon curd and vanilla pudding, stirring well.

  3. Drizzle 1/3 cup limoncello over cake in bowl. Spoon 1 1//4 cups lemon curd mixture over cake. Top with 1 cup whipped topping. Repeat layers once, ending with remaining 1 1/2 cups whipped topping. Chill.
September 2012

This recipe is a personal recipe added by yprice57 and has not been tested or endorsed by MyRecipes.

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